INGREDIENTS:

3 lbs. venison or beef
1 tbsp. salt
1 level tsp. Insta Cure # 1  *Available from: The Sausage Maker, Inc.
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground black pepper
1/4 cup soy sauce Kikkoman (may use lite soy sauce)
1/3 cup Worcestershire sauce

NOTE:  Before attempting to make any type of sausage, jerky or pemmican which requires the meat to be subject to: 1)  High humidity, 2)  Low temperature and 3)  Presence of oxygen, there is the danger of food poisoning unless you know and fully understand that some type of food preservative; e.g., Insta Cure # 1 or  Morton Tender Quick is necessary.  Therefore these pages are solely for entertainment purposes only from a personal liability standpoint.  Please read the Legal Stuff  page for additional information concerning liability issues before going any further.  Please read this article on smoking meats paragraph heading Preservation!


PREPARATION

Cut meat into strips 1/4" to 1/2" thick and 1/2" to 3/4" in width.  Mix all ingredients and pour over the meat. Meat should be gently mixed to distribute the sauce more evenly.  Let meat marinate in refrigerator for 24 hours.  Meat should be overhauled (turned over) once or twice during this 24-hour period.  Three pounds of venison or beef will yield one pound of dried.  For uniform and even slices, It is best to freeze meat about 1 hour and use a meat slicer. 

DRYING

Place in smoker or dehydrator from 4 to 12 hours until meat has lost about 75 percent of its moisture.


VENISON JERKY USING AMERICAN HARVEST PREMIXED SPICES

Blend one seasoning and one cure packet with one pound extra lean ground beef, game or poultry.  For spicier jerky: add 1/4 tsp. or more of cayenne pepper.  For less spicy jerky: add 1/2 lb. extra meat.

Place seasoned meat into American Harvest Jerky Works gun and squeeze meat onto dehydrator tray.

Dry jerky at the dehydrator's highest temperature setting for one hour.  Pat jerky with clean paper towels several times as it dries to remove surface oil.  Turn each piece over, remove surface oil and continue to dry until leathery.  (Depending on the thickness of the meat, how heavily the dryer is loaded and the humidity, it will take from 4 to 15 hours to dry.)

Store jerky in a cool, dry place, preferably in the refrigerator or freezer.  These precautions will keep the fat in jerky from going rancid and should give many months of storage.

NOTE:  You can roll the meat mixture out between two (2) pieces of wax paper and using rolling pin, flatten to about 1/4" thick and cut into 1" wide strips.

American Harvest Jerky Works available from Wal-Mart stories and available on line; open the hyperlink..

Web posted by Bill aka Mickey Porter 07-18-12.

LEAVING ON A SPIRITUAL NOTE